Reviewed: Nov. 21, 2008

I cooked this recipe and it was so good I had it again the next day.

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Jim Flaten

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

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Reviewed: Nov. 17, 2008

This was sensational. Followed exact recipe but for quickness did this in the microwave and it was sooo yummy. The garlic smell and flavor was totally there. This will be my go to recipe for asparagus

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BlueMunkie

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Nov. 15, 2008

Yum!

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marshgirl

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Glenwood Springs, Colorado, USA

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Reviewed: Nov. 7, 2008

Perfect!! Whole family loved these!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

loved it!!! I added 2 tbls of bacon and a sprinkle of white cheese and Mmmmmmmm! Wonderful!! Tina

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TINA STEVEN

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Reviewed: Oct. 31, 2008

Pretty good - I didn't cover, and cooked it for probably close to 15 minutes. Added a little sea salt, and my husband and I both enjoyed it. A nice change from steamed asparagus, though it was kind of greasy, and that was after cutting the butter in half.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 21, 2008

Hubby made this with a Lamb recipe from Allrecipes and it was great. We have made it several times and it is good, a little greasy, but good.

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HirschiFam

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

I love asparagus and have made it many times this way... I also add a little olive oil to my butter, and season with salt and pepper.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 6, 2008

SO SIMPLE AND SO PLEASING! I am allll about flavor, and this dish has it. I took others advice and used EVOO for half of what it called for the butter. I added more garlic bc I have a garlic addiction, dash of salt bc I used unsalted butter...but all in all, this is a FANTASTIC way to make asparagus!!!

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kissthecook

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Sep. 29, 2008

I don't know why I didn't think of something so simple, but this was great. I always steam my asparagus, but looking for something different, I found this. Thanks for sharing. I might try some white wine next time like some of the others said, but it's also great just as is.

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BzzyBee

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Sep. 25, 2008

I have made this recipe several times and will continue to do so. I make just a few changes. I use olive oil instead of butter and I cut each asparagus spear into 3. This made it more kid friendly and be easier for my kids to eat - for whatever reason they eat more when I cut it up then when I serve whole spears. Watch the cooking time if you cut the spears up - they cook and bit faster. Overall this is an easy and nice tasting recipe.

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Nori

Cooking Level: Expert

Home Town: Kent, Washington, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Sep. 9, 2008

hands down, everybody at the dinner party last night thought this was the best ever. I used 2 bunches of asparagas, but 5 tbsp of butter instead of 6. The last 3-4 minutes, I added grated parmesan cheese, it really added something! :)

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ALK02G

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Reviewed: Sep. 7, 2008

This asparagus was delicious. We are huge fans of butter so I know this was going to be a hit in my house.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 27, 2008

Really easy and really yummy.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 26, 2008

This recipe is amazing!!! I also had the problem with the ingredients wanting to burn (I cooked it no longer than 6-7 mins) and I took them out probably 30 seconds later than I should have. They were still crunchy (I love them that way, I hate mushy asparagus). Next time (I will only cook asparagus this way in the future) I will boil the asparagus for a minute or two to soften them up, so I won't have to saute them too long and worry about the burn taste. I halved the butter with EVOO and added a splash of lemon juice and balsamic vinegar after it had cooked for a few minutes. Thank you for such an amazing recipe!!

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Tina

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Reviewed: Aug. 19, 2008

My family loved this! Thought it had a great taste and enjoyed the crisp crunch of the asparagus. Will make again!

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Danielle MacDonald

Cooking Level: Expert

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Reviewed: Aug. 18, 2008

Loved this recipe. Used 1 TBSP olive oil and 2 TBSP butter as the other reviews suggested. I didn't need 10 minutes though....the garlic was starting to burn and the asparagus tasted done after 5 minutes. Went great with the Grilled Marinated Swordfish....definitely make again.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jul. 29, 2008

This is a GREAT recipe that I've used many times. It's quick and easy. Although, I do cook them less then 10 mins. because it like them more firm. It's a PERFECT dish with the broiled talapia parmasan on this site.

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